'Mornin! ('Afternoon!, 'Evenin!)
So, I'm back with another recipe using our handy dandy and yummy Forbidden rice. When I was growing up, one of my favorite breakfasts was my mom's rice pudding, made with leftover rice from dinner. Custardy, sweet, with cinnamon, and so delicious when straight from the refrigerator.
I've since made lots of nondairy rice puddings, but most recipes (like this Pumpkin one) are based on stirring rice on the stovetop, the way you make risotto. Tasty, but definitely not the custard variety of rice pudding I grew up eating. So, when I found this recipe below, I absolutely had to try it. Nondairy and very low in sugar? Heck yes, I'll take it!
You'll have to trust me when I say that this is delicious and perfect as both a snack and dessert. Black rice doesn't look the prettiest in pudding, so please just ignore my photos and trust the process :)
Coconut Forbidden Rice Pudding
adapted from Spoonful of Sugar Free
1 1/2 c. unsweetened almond or coconut milk
2 Tbsp. agave or honey (or more, to taste)
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp nutmeg
1/8 tsp. salt
1 c. cooked Forbidden (black) rice
1/2 c. (40g) unsweetened, shredded coconut
1/2 c. raisins, optional
Preheat oven to 350 degrees. Place a 1 1/2 quart baking dish into a slightly larger baking dish (2 quart works great).
In a medium bowl, whisk together the eggs, milk, agave, vanilla, spices, and salt. Then, stir in the rice, coconut, and raisins. Pour custard mixture into the 1 1/2 quart baking dish. Pour hot water in the 2 quart dish so that it fills the gap between the baking dishes. Bake for 30-40 minutes, or until knife inserted into the center comes out clean. Serve warm or chilled.
Click here for a printable version of this recipe